Tonight's tapas features a lovely home grown eggplant. An important thing to remember before you cook eggplant is to slice it, spread it out on paper towels, lightly salt and put another layer of paper towels. The salt will draw out the moisture of the eggplant. Place a heavy pot on top of the eggplant slices for at least 10 minutes. This one easy step will make all the difference when you cook eggplant.
1 small eggplant, sliced in 1/2 inch thickness
A sprinkling of McCormick's Mediterranean Spiced Sea Salt
4 T. mayonnaise
1 clove garlic, minced
1/2 cup shredded Parmesan cheese
Assorted herbs - I used rosemary, dill, basil and oregano
You can either pan fry, bake or use a grill pan to cook the eggplant slices. I brushed the slices on both sides with olive oil and heated the grill pan on high heat.
I let the eggplant cook for about 3 minutes per side, making sure the grill marks were nice and pretty. A sprinkling of the spiced sea salt and they were ready to go.
In a small bowl, combine the mayo, garlic and Parmesan cheese.
Place a slide of tomato on top of each eggplant slice. Place a dollop of the Parmesan Garlic mayo and then top with whatever herb you'd like. On one of the slices I put the mayo mixture down first and then topped with sliced cherry tomatoes.